Homemade Tabasco Sauce

Directions

1. Prepare the Peppers: Begin by washing the chili peppers thoroughly. Remove the stems and chop the peppers into small pieces. If you prefer a milder sauce, you can remove some of the seeds.
2. Cook the Peppers: In a medium saucepan, combine the chopped peppers, vinegar, and salt. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, until the peppers are soft.
3. Blend the Mixture: Carefully transfer the hot pepper mixture to a blender or food processor. Blend until smooth. If the mixture is too thick, add a little more vinegar to reach your desired consistency.
4. Strain the Sauce: Pour the blended mixture through a fine-mesh strainer into a bowl, pressing down on the solids to extract as much liquid as possible. This step ensures a smooth, seed-free sauce.
5. Store the Sauce: Transfer the strained sauce into glass bottles or jars. Seal tightly and store in the refrigerator. The flavors will develop and intensify over time, so it’s best to let the sauce sit for at least a week before using.

Tips and Variations

• Heat Level: For a milder sauce, remove more seeds or use a mix of milder peppers. For extra heat, add a few habanero peppers.
• Flavor Boost: Add a couple of garlic cloves or a small onion to the saucepan for a different flavor profile.
• Smoky Twist: Try adding a few smoked peppers to the mix for a smoky flavor.
• Sweet and Spicy: Add a tablespoon of sugar or honey for a touch of sweetness.

Storing and Using Your Tabasco Sauce

Store your homemade Tabasco sauce in the refrigerator, where it will keep for up to six months. Shake well before each use, as natural separation may occur.